| 1 | box Betty Crocker® SuperMoist® yellow cake mix |
| 1/3 | cup vegetable oil |
| 1/4 | cup water |
| 1 | teaspoon rum extract |
| 1 | can (8 oz) crushed pineapple in juice, undrained |
| 3 | eggs |
| 1 | teaspoon coconut extract |
| 1 | teaspoon rum extract |
| 1 | container (12 oz) Betty Crocker® Whipped vanilla frosting |
| 3/4 | cup shredded coconut |
| 1. | Heat oven to 375°F (350°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, oil, water, 1 teaspoon rum extract, the pineapple and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups. |
| 2. | Bake 14 to 19 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes. |
| 3. | Stir coconut extract and 1 teaspoon rum extract into frosting. Spread frosting on cupcakes. Dip tops of frosted cupcakes in coconut. Store loosely covered at room temperature. |
| Make 30 cupcakes. |
|
| For very white-on-white cupcakes, use Betty Crocker® Whipped whipped cream frosting instead of the vanilla frosting. |
Nutrition Information:
210 ( 80); 9g ( 3g, 1 1/2g); 25mg; 170mg; 29g ( 0g, 20g); 1g 0%; 0%; 4%; 2% 1/2 ; 1 1/2 ; 0 ; 2 2